Description
This Pumpkin Swirl Cheesecake combines a crunchy gingersnap cookie crust with a creamy, spiced pumpkin and cream cheese filling. Swirled with pumpkin puree and fragrant pumpkin pie spices, this seasonal dessert is baked in a water bath to ensure a smooth, crack-free finish. Perfect for fall gatherings and festive occasions, it’s topped with optional salted caramel and whipped cream for an irresistible treat.
Ingredients
Scale
Crust
- 1 and 1/2 cups (180g) gingersnap cookie crumbs
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1/3 cup (80g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (227g) pumpkin puree
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
Toppings (optional)
- Salted caramel
- Whipped cream
Instructions
- Preheat Oven: Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Prepare Crust: Using a food processor, pulse the gingersnap cookies into crumbs. In a medium bowl, combine cookie crumbs with ground ginger, ground cinnamon, granulated sugar, and melted butter, mixing until sandy and well combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan using the bottom of a measuring cup to compact it. Pre-bake the crust for 10 minutes, then remove and place the hot pan on a large piece of aluminum foil for the upcoming water bath. Let crust cool slightly.
- Make Filling: In a large bowl, beat the softened cream cheese and granulated sugar on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. Add sour cream and vanilla extract, beating until fully combined. On medium speed, add eggs one at a time, mixing after each until just blended. Avoid over-mixing to prevent cracks during baking.
- Prepare Pumpkin Batter: Scoop out 2 cups of the cream cheese batter into a separate medium bowl. Stir in pumpkin puree, ground cinnamon, and pumpkin pie spice until combined.
- Assemble Cheesecake: Alternate spoonfuls of the plain batter and pumpkin batter onto the crust until the pan is filled. Use a toothpick or knife to swirl the two batters together by dragging it vertically, then horizontally, creating a marbled effect.
- Prepare Water Bath: Boil enough water to fill a large roasting pan with 1 inch of hot water. Place the springform pan into the roasting pan, then carefully pour the hot water around it to create a water bath, which helps prevent cracking and ensures even baking.
- Bake: Bake the cheesecake at 350°F (177°C) for 55-70 minutes or until the center is almost set but slightly wobbly. If the top browns too quickly, tent with aluminum foil halfway through baking.
- Cool in Oven: Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes.
- Chill: Remove cheesecake from oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight to set fully.
- Serve: Run a knife around the edge to loosen the cheesecake from the pan and remove the rim. Add optional toppings such as salted caramel and whipped cream. For neat slices, use a sharp clean knife dipped in warm water before each cut.
- Store: Cover and refrigerate leftover cheesecake for up to 5 days.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter to avoid cracks in the cheesecake.
- A water bath is crucial to avoid cracks and create a creamy texture.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- Gingersnap crumbs can be made by processing store-bought gingersnap cookies.
- For best flavor, let the cheesecake chill overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Swirl Cheesecake, pumpkin cheesecake, gingersnap crust, fall dessert, creamy cheesecake, pumpkin pie spice, holiday dessert
